Ingredients
Day 1
- 60g (½ cup) whole wheat flour
- 60g (¼ cup) filtered, room-temperature water
Days 2–7
- 60g (½ cup) unbleached all-purpose flour or bread flour
- 60g (¼ cup) filtered, room-temperature water
Equipment
- 1 large glass jar (1-quart or larger)
- Kitchen scale (recommended)
- Spoon or silicone spatula
- Loose-fitting lid or clean cloth
- Rubber band or marker (optional)
Instructions
Day 1
In a clean glass jar, combine the whole wheat flour and water. Stir until no dry flour remains and the mixture resembles a thick pancake batter.
Scrape down the sides of the jar, loosely cover it, and leave it at room temperature (70–75°F / 21–24°C) for 24 hours.
Day 2
You may notice a few bubbles or no activity at all—both are completely normal.
Discard half of the starter (about 60g). Add 60g flour and 60g water, then stir until smooth. Cover loosely and let rest for another 24 hours.
Day 3
Small bubbles and a mild tangy aroma should begin to develop.
Discard half of the starter again. Feed with 60g flour and 60g water, mixing thoroughly. Cover and leave at room temperature.
Day 4
The starter should become noticeably more active with more bubbles throughout the mixture.
Discard half, then feed with 60g flour and 60g water. Stir well and cover.
Day 5
The starter should begin rising after each feeding and develop a pleasant sour aroma.
Repeat the discard and feeding process using equal amounts of flour and water.
Day 6
By now, the starter should consistently double in size within 4–8 hours after feeding.
Continue feeding once every 24 hours if kept at room temperature.
Day 7
Your starter is ready when it:
- Doubles in size after feeding
- Has plenty of bubbles throughout
- Smells pleasantly tangy and slightly yeasty
- Has a light, airy texture
It is now ready to use in your favorite sourdough recipes.
Tips for Success
- Use filtered or dechlorinated water for the best results.
- Whole wheat flour helps encourage faster fermentation during the first day or two.
- Keep the starter in a warm location between 70–75°F (21–24°C).
- Feed the starter at the same time each day for consistent growth.
- Always use clean utensils and a clean jar to avoid contamination.
- If liquid (called hooch) forms on top, stir it in or pour it off before feeding.
How to Store
If you bake frequently, keep your starter at room temperature and feed it daily.
If you bake occasionally, store it in the refrigerator and feed it once a week. Before baking, remove it from the refrigerator and feed it 1–2 times until it becomes bubbly and active again.
Ways to Use Your Starter
Once active, your sourdough starter can be used to make:
- Artisan sourdough bread
- Sandwich bread
- Pizza dough
- Bagels
- English muffins
- Cinnamon rolls
- Pancakes
- Waffles
- Crackers
- Soft pretzels
Nutrition (Approximate Per 30g Starter)
- Calories: 55
- Carbohydrates: 11g
- Protein: 2g
- Fat: 0g
- Fiber: 0.5g
- Sugar: 0g
- Sodium: 0mg
